Jul 14 2026
Restaurants›Estella Restaurant›Grilled Rosemary Lamb Chops Recipe

Grilled Rosemary Lamb Chops Recipe

Inspired by Estella Restaurant
Time1h 30m
Serves4

Grilled lamb, pineapple ginger chimichurri, mashed potatoes, seasonal vegetables

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Ingredients

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Lamb Chops

Pineapple Ginger Chimichurri

Mashed Potatoes

Seasonal Vegetables

Method

Prepare Lamb Chops

  1. 1

    Marinate the Lamb

    In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the lamb chops and coat evenly. Cover and let marinate for at least 30 minutes.

  2. 2

    Preheat Grill

    Preheat your grill to medium-high heat.

  3. 3

    Grill the Lamb Chops

    Place the marinated lamb chops on the grill. Grill for about 4-5 minutes per side for medium-rare, or until desired doneness.

Prepare Pineapple Ginger Chimichurri

  1. 4

    Combine Ingredients

    In a mixing bowl, combine diced pineapple, chopped parsley, chopped cilantro, grated ginger, red chili flakes, lime juice, salt, and olive oil. Mix well to combine.

  2. 5

    Chill

    Let the chimichurri sit in the refrigerator for at least 15 minutes to allow flavors to meld.

Make Mashed Potatoes

  1. 6

    Boil Potatoes

    In a large pot, cover the cubed potatoes with water and add salt. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.

  2. 7

    Mash Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.

Prepare Seasonal Vegetables

  1. 8

    Toss and Roast

    In a bowl, toss the mixed seasonal vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for about 20 minutes, or until tender and slightly caramelized.

Serve

  1. 9

    Plate the Dish

    To serve, place grilled lamb chops on a plate, spoon pineapple ginger chimichurri over the top, and serve with mashed potatoes and roasted seasonal vegetables on the side.

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